Tiranga Kofta (Tricolour Kofta in white gravy)

Tiranga Kofta is a very old recipe of my loving mom.She used to make such occasional recipes on special occasions like Independence Day or Republic Day.There are lot more such amazing recipes from my Mothers cookbook.Which I have not tried yet.And after coming to Australia I am missing Mom's recipes.So on this Independence day I decided to try Tiranga Kofta in spite of spending a very busy day organizing an event in support of Anna Hazare.I am happy to say that both the events (Support to Anna Hazare and Making Of Tiranga Kofta) were successful :)
 

Here is the Most Awaited Recipe Of  Tiranga Kofta :-

Ingredients:-
ingredients I am mentioning are for making 4 Koftas which after cutting into two halves will become 8 koftas. Please vary ingredients as per your need.

(for Kofta)

• 2 Big sizes Carrots
• 250 Paneer
• 500 grams Spinach
• 4 Boiled Potatoes
• 1 cup Bread Crumbs
• Gram Floor (optional)
• Salt.
• Oil to fry.

(for Gravy)

• 4 Big Size Onions
• 1 cup Cashew paste
• 2 Tbsp Ginger Garlic paste
• 1 Bay Leaf
• 4 Cloves
• 1 inch Cinnamon
• 1 Tbsp Kasoori Methi
• 1 Tbsp  Saunf
• 1 Tbsp Coriander Powder
• 1 tsp Cumin Powder
• 2 tsp Red Chili Powder
•  1 tsp Garam Masala
• 3 Cup Milk
• 1/2 Cup Cream(optional)
• Salt
• Oil.

Recipe For Tiranga Kofta :-

       We need to make balls out of carrot (orange/saffron) ,paneer(White) and spinach (Green) Colour.The innermost kofta ball will be carrot,middle one will be paneer and the outermost layer will be spinach. We are using other ingredients i.e. bread crumbs,potatoes and gram floor for binding purpose.

       While taking the quantities make sure that carrot balls are the smallest so will be required in least quantity,then paneer slightly more in quantity and spinach paste in large quantity.

       Lets see how I made these tricolor balls.

1. Boil potatoes and carrots.Drain and peel off.
2. Steam the spinach in a little water for 2 minutes.Take out of heat.Let it cool.Then grind into fine paste.
3. Grate paneer,carrots and potatoes individually.(wipe of ur hand before using different colour ingredient.)
4. Take grated boiled carrots and mix 1/4th of potatoes. Mash well. Add little salt to taste.(if the carrots are not Dark Orange color can add a little orange color to it)
5. Make a firm dough out of this mixture and make small balls of diameter around 1 inch.
6. Similarly make firm dough of Paneer , 2/4th potatoes,and bread crumbs. Make balls bigger than  carrot balls around 2.5 inch.
7. Flatten by pressing between palm and cover is around carrot balls. Can add little more Paneer dough to patch up the uncovered area.
8. Now for the outermost layer take th spinach paste and add remaining potatoes and make dough.It will be hardest to make dough out of spinach because of its watery texture. Slowly keep on adding bread crumbs and/or gram flour unless the mixture becomes thick enough to cover the paneer balls.
9. Now cover the Paneer layered ball with the spinach dough.
10. Take enough oil in a frying pan to fry these koftas.
11. Roll the kofta balls in gram flour and then deep fry until it becomes greenish golden in color.
12. Take out and let them cool.
13. After cooling cut the koftas by a sharp knife into two halves. Remember that cutting the koftas when they are warm may spoil its shape and texture.
14. Our Koftas are ready.Lets see the gravy recipe.

Recipe For Tiranga Kofta Gravy:-

1. Shallow fray onion , ginger garlic paste , bay leaf , cinnamon and cloves  in 1 tbsp oil till onion becomes light golden in color.
2. After cooling grind it with all the spices except garam masala to form a fine paste.Can add a little water or milk while grinding.
3. Now take 2 tbsp oil in a pan and heat it.
4. Add the entire masala paste and stir till oil comes out of it.
5. Add milk and boil.
6. Add Garam Masala and let it boil again to form a semi thick gravy.
7. Finally add salt and cream and stir again.
8. Remove from heat. Gravy is ready to serve.

While serving first pour the gravy and then put the koftas. Enjoy with Naan,Fulka or Paratha.

Matar Paneer

Today I had an awesome day with my friends.Been to Boronia Garden for a picnic cum potluck party and enjoyed Appam made by Swathi , Masala Biryani by Dipti , and soft soft chapatis by Kavita.Evryone liked my Matar Paner dish...and on their special request I m writing today's post...taking time from my extra busy life :)

Ingredients:

• 250 grams Paneer (cottage cheese)
• 200 grams Matar (Green Peas)
• 1 Big Onion
• 1/2 a Cup Tomato Puree
• 15 Cashews 
• 1 Cup Full Cream Milk
• Butter 1 Tbsp
• Oil to fry and cook
• Salt to taste.

Spices:-

• 1 Bay leaf
• 1/2 inch Cinnamon (dalchini)
• 4 Laung (Cloves)
• 1 tsp Red Chili Powder
• 1 tbsp Dhania Powder(coriander Powder)
• 1 tsp Jeera Powder(Cumin Powder)
• 2 tsp Ginger Garlic Paste
• 2 tsp Kasoori Methi
• 2 tsp Saunf
• 1 tsp Garam Masala 

Matar Paneer Recipe :-

1. Fry the Paneer cubes to golden color.
2. Cut the onion into rough slices and Saute with bay leaf ,cinnamon  and cloves in 1 tsp oil for 2-3 minutes.Rmove from heat and let it be cool.Then grind it with all the spices (except garam masala) metioned in the ingredients.
3. Grind tomatoes to fine puree or u can use ready made tomato puree.
4. Soak the cashews in little water and grind them to make fine paste.
5. Heat 1 tsp oil in cooking pan and add tomato puree and stir well unless oil starts to separate from the tomato puree.
6. Add onion masala paste.stir well for 3 minutes.
7. Add Cashew Paste and Milk.Stir.
8. Add Paneer and Matar.Stir well.
9. Add 1 cup of water and let it boil.
10. After it starts to boil add the garam masala and salt.Stir well.
11. Can add fresh cream to garnish.
12. Serve hot with fulka or naan.

Bharwa Farey

*****For Stuffing********
1 Cup Chana Dal
1/4 Cup Urad Dal
2 Green Chillis
Finely chopped Coriandr Powder
1 tsp jeera
1 Inch Ginger
1/4 tsp red chili powder
Salt to taste

*******For Farey******
1 Cup Wheat Flour
1/2 Rice Flour

Procedure
****Stuffing****
1. Soak both the Dals for 4 hrs.
2. Grind it with Green Chili,Coriander,Jeera and Ginger to form a fine paste.
3. Add red chili powder and salt to taste.


****Farey****
1. Mix rice and wheat flour and kneed with water and make a soft dough.
2. Roll it like big chapati.
3. Cut it with the help of small katori/bowl.
4. Fill the stuffing in it(don't close/paste the farey).

5. Take 2-3 litre water in a big vessel.Boil it.Put some oil(1tsp)and salt to taste(1 pinch).
6. Put the farey in boiling water and let it boil for 5-7 mins on medium flame
7. Take it out of water and drain on tissue paper.
8. Serve hot with Ghee.

Palak Paneer

Ingredients


4 cups Palak
1 cup water
salt
1 cup Paneer(cubes)
2 tsps jeera
3 sticks cinnamon
2 tbsp butter
1 big onion (sliced)
1/4 cup milk
2 tsps garlic(finely chopped)


Procedure

Wash palak, put it in a pot,add salt and water, boil until just soft. Keep aside.
Heat 1 tbsp butter in a another pot, add jeera, garlic, cinnamon, green chillies, and onions, braise till garlic and onions turn golden brown. Put this in grinder with boiled palak (dont throw away the water in which the palak is boiled, you can use it for grinding or cooking). Grind into smooth paste.
Heat the remaining butter in a pot, add palak and paneer cubes, reduce the heat and cook for 15 mins.
Add milk, and cook again for 10 mins till thick.
Serve with jeera rice or parathas.



Contributed by Neeta R. Pathak,Mumbai.

Methi Matar Malai

Ingredients

1 cup boiled green peas
1/2 cup cream or malai
1 bunch methi leaves chopped
3 tbsp. ghee or butter
salt to taste
1/2 tsp. cuminseeds
1 pinch asafoetida

powder together:

1 cardamom

2-3 cloves

1/2" stick cinnamon

Grind to a paste:

1 onion

1 tbsp. khuskhus (poppy seeds)

1-1/2 tbsp. cashewnuts

1 tbsp. curds

1 tsp. sugar

2-3 green chillies

1/2" ginger

Method


1.Immerse methi in salted hot water for 5 minutes.

2.Drain and wash well in colander under running water.

3.Press out well to remove as much water as possible.

4.Keep aside. Beat malai till smooth. Keep aside.

5.Heat ghee, add cumin seeds and asafoetida.

6.Add paste and stirfry for 2-3 minutes.

7.Add powdered spices.

8.Stir, and add peas, methi leaves and malai.

9.Add all other ingredients.

10.Boil for 2-3 minutes or till gravy thickens.

11.If gravy feels too watery sprinkle a dash of flour and stir.

12.If too thick, add a few tbsp. of milk.

13.Serve piping hot with parathas, rotis, etc.